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Rubber Cutting Board

A member brought to my attention that I never posted about Korin's awesome rubber cutting boards. I feel silly. This should have been one of the first things I posted. :sigh:

As many of you may have noticed, Korin doesn't sell wooden cutting boards. Why you ask? It's because most states and cruise lines ban wooden cutting boards in professional kitchens (including NY).

Just curious has anyone here ever used a rubber cutting board? They're pretty awesome. I had the pleasure of using one this past Thanks Giving actually. (I had a thanks giving cook off dinner party for strays.) I don't have enough kitchenware in the house (ironically), so I told everyone to bring their own stuff.

(Not my hands.)
The benefits to rubber cutting boards at Korin :

Non-slip surface

More scratch resistant surface than plastic

Has a soft surface for knives, so you can have a longer edge retention.

Aesthetically pleasing (in my opinion)

Cons to rubber cutting boards :

Require more care than plastic. You can't use hot water on it or else it'll warp, since its rubber.

Heavier than plastic cutting board. Probably weighs as much as a wooden one.

Synthetic Cutting Board has a forgiving and durable yet slightly harder surface than Hi-Soft. Resembles wood in color. These cutting boards are increasingly popular in busy kitchens, due to it's durability and cost effectiveness.
Price : $179.00 – $299.00 depending on size

The Asahi Rubber Cutting Board is the hardest cutting board offered by KORIN. It does not scratch easily, and very popular in sushi bars, because it closely resembles wood in looks and texture.
Price : $289.00 – $599.00 depending on size

Care & Precautions

Highest Temp: 70°C or 158°F

Lowest Temp: -30°C or -22°F

Exposure to extreme heat, boiling water and sterilizers may cause warping or softening.

I tried my friend's once, and I just couldn't get used to the tactile feedback of rubber & I find it Dulls knives faster (somehow??), Stain & Gouge easily! maybe the Rubber Cutting Board I tried is cheap one?? I did used little hefty small Chinese cleaver on it with lots chopping motion......

We have a few of these boards at work and i must say they are very nice. So much easier on your edge than the poly boards. A really good investment for a commercial kitchen when wood boards aren't available or allowed.

I just finished a Servsafe class, and they allow hardwood boards. They're actually NSF certified. Of course, state to state the laws differ, but I think it's a big misconception that they aren't safe for use in commercial kitchens.

Btw- not trying to derail this thread Mari

These boards are definitely the next best thing to wood IMO.

The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

We've normally gotten Sani-tuff, and while its a challenge to keep them out of the dish machine, they are totally worth it. We also have one thicker black one from yamasho.

Always been curious about the high price of that one and the ones you sell.
I guess a harder rubber has less sticking from a sharp knife. The reason we bought our 350$ board was because it released rice a lot easier and make keeping the middle station clean less of a hassle.

Can't see paying that much for a regular kitchen, but probably there are advantages I haven't thought about.